Save I started making this salmon tray bake on weeknights when I realized I was spending more time washing dishes than actually eating dinner. The first batch came out unevenly cooked because I added everything at once, but the honey mustard sauce was so good nobody cared. Now it's my go-to when I want something that feels special without the chaos.
I made this for my sister when she came over exhausted from work, and she sat at the kitchen counter watching me pull it from the oven, golden and bubbling. She said it looked too pretty to eat, then finished her entire plate in minutes. That's when I knew this recipe was a keeper.
Ingredients
- Salmon fillets: Skin-on fillets hold together better during baking, but skinless works fine if you prefer, just handle them gently when brushing on the sauce.
- Baby potatoes: Halving them ensures they cook through in the same time as the salmon, and their cut sides get wonderfully crispy against the tray.
- Carrots: Slicing them into sticks instead of rounds helps them roast evenly and gives you something satisfying to spear with your fork.
- Red bell pepper: Adds a sweet, slightly smoky flavor when roasted, and the color makes the whole tray look vibrant and inviting.
- Red onion: Wedges soften and caramelize at the edges, adding a mild sweetness that balances the tangy mustard.
- Green beans: Trim the ends so they cook evenly, and they'll come out tender with a slight bite that contrasts nicely with the softer vegetables.
- Dijon mustard: This is the backbone of the sauce, giving it sharpness and depth without overpowering the honey.
- Honey: Balances the mustard's tang and helps the sauce cling to the salmon as it bakes into a glossy glaze.
- Wholegrain mustard: Optional, but the seeds add little pops of texture and extra mustard flavor that make each bite more interesting.
- Lemon juice: Brightens the whole dish and cuts through the richness of the salmon and oil.
- Garlic: Mince it finely so it melts into the sauce, or leave it slightly chunky if you love bold garlic flavor.
- Dried thyme: A subtle herby note that ties the vegetables and fish together without needing fresh herbs.
Instructions
- Preheat and prep your tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper to prevent sticking and make cleanup effortless. This step also ensures even heat distribution across the tray.
- Season the vegetables:
- Toss the baby potatoes, carrots, bell pepper, red onion, and green beans in a large bowl with olive oil, salt, and black pepper until every piece is lightly coated. Spread them in a single layer on the tray so they roast rather than steam.
- Give the veggies a head start:
- Roast the vegetables alone for 10 minutes to soften them slightly before adding the salmon. This prevents undercooked potatoes and overcooked fish.
- Make the honey mustard sauce:
- Whisk together Dijon mustard, honey, wholegrain mustard, lemon juice, olive oil, minced garlic, thyme, salt, and pepper in a small bowl until smooth and glossy. The sauce should be thick enough to coat the back of a spoon.
- Nestle the salmon and glaze:
- Remove the tray from the oven and tuck the salmon fillets among the vegetables, skin-side down if using skin-on. Brush each fillet generously with the honey mustard sauce, saving a little for drizzling at the end.
- Bake until perfectly cooked:
- Return the tray to the oven and bake for 10 to 12 minutes, until the salmon flakes easily with a fork and the vegetables are tender and caramelized at the edges. The sauce should be bubbling and slightly golden on top.
- Finish and serve:
- Drizzle the reserved honey mustard sauce over the salmon just before serving. If you have fresh herbs like parsley or dill, scatter them over the top for a bright finishing touch.
Save The smell of honey and mustard mingling with roasted vegetables fills the kitchen in a way that makes everyone wander in asking when dinner will be ready. I love how this dish turns a regular Tuesday into something that feels like you tried, even when you barely did.
Vegetable Swaps and Variations
I've made this with zucchini, asparagus, and cherry tomatoes when that's what I had on hand, and it worked beautifully every time. Just remember that softer vegetables like zucchini should be added with the salmon, not at the beginning, or they'll turn mushy. A sprinkle of smoked paprika or chili flakes on the vegetables before roasting adds a subtle warmth that makes the dish feel more complex without extra effort.
Serving Suggestions
This tray bake is complete on its own, but I sometimes serve it with a side of fluffy rice or crusty bread to soak up the extra sauce. Lemon wedges on the side are a must for anyone who likes an extra hit of brightness. A crisp Sauvignon Blanc is my favorite pairing, but sparkling water with a squeeze of lemon works just as well.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, and I actually love eating this cold straight from the container for lunch. If you want to reheat it, use a low oven (around 150°C) covered with foil to prevent the salmon from drying out. The vegetables reheat better than the fish, so I sometimes flake the leftover salmon into a salad instead.
- Store the extra honey mustard sauce separately so you can drizzle it fresh over reheated portions.
- Freeze the sauce in an ice cube tray for quick future use with grilled chicken or roasted veggies.
- If meal prepping, undercook the salmon slightly so it doesn't turn dry when reheated later in the week.
Save This recipe has saved me on countless busy evenings, and I hope it does the same for you. There's something deeply satisfying about pulling one beautiful tray from the oven and knowing dinner is done.
Recipe Questions & Answers
- → What is the best way to cook the salmon for even doneness?
Roast the vegetables first for 10 minutes, then add the salmon fillets on top and bake until they flake easily, ensuring both are perfectly cooked.
- → Can I substitute the vegetables used in this dish?
Yes, feel free to swap in zucchini, asparagus, cherry tomatoes, or other preferred veggies that roast well alongside salmon.
- → How do I make the honey mustard sauce smooth and flavorful?
Whisk Dijon and wholegrain mustard with honey, lemon juice, olive oil, minced garlic, and thyme until fully blended for a balanced tangy-sweet glaze.
- → Is it better to use skin-on or skinless salmon fillets here?
Either works well, but skin-on helps keep the fillets moist and adds texture when baked on the tray.
- → Any tips to enhance the roasted vegetables’ flavor?
Lightly toss vegetables with olive oil, salt, pepper, and optional smoked paprika or chili flakes before roasting to add depth and a subtle kick.